For The Et Sote 250 g cubed beef 2 medium tomatoes, 1 chopped and 1 grated 2 green peppers, cored and roughly chopped 1 onion, peeled and roughly chopped 1 chilli, finely chopped (optional) 1 dessert spoonful salça (tomato puree) 1 knob butter 1tsp oregano Finely chopped flat leaf parsley to garnish Salt and pepper to taste
For The Bread 100g bread 1 knob butter 1 tsp chilli flakes
For The Et Sote Add your meat and butter to a frying pan and cook on a medium heat. Once the juices have reduced, add your onion and pepper (and chilli, if using). Stir around until your onion and pepper have softened a little. Now add your grated tomato and simmer for a few minutes to allow your beef to cook through. Add your chopped tomato, oregano and seasoning and stir. After a couple of minutes, add your salca and around 100ml water. Stir until your salca has dissolved and simmer until your beef has completely softened. Add more water if your sauce thickens too much. Remove from the heat.
For The Bread Roughly cut your bread into bite-sized chunks. Heat the butter and chilli flakes in a pan and add the bread. Stir around until the bread starts to crisp and toast (around 2 minutes). Arrange the bread around the edges of two large bowls and add your et sote to the centre. Sprinkle with the parsley and serve.
On photo: WL-992565 / A BOWL 5.5" | 14 CM 20 OZ | 600 ML
Recipe by: turkeysforlife.com